American | Snap Pea Salad with Buttermilk Dressing
Posted on August 23, 2017
We love this alternative to coleslaw. Goes with the Brown Sugar Baked Beans and Chile-Glazed Baby Back Ribs.
Yield: 6 to 8 servings
Ingredients
1 pound snap peas
1 bunch radishes
1/4 head napa cabbage
1/4 cup buttermilk, well shaken
1/4 cup mayonnaise
1/4 cup sour cream
1 small shallot, minced
2 tablespoons minced flat-leaf parsley
zest and juice of 1 lemon
1 teaspoon granulated sugar
1 tablespoon whole-grain mustard
2 tablespoons chopped fill or tarragon
1/4 cup chopped chives
kosher salt
freshly ground black pepper
Method
Clean and stem snap peas. Slice each pod in half at a 45° angle (do not remove the small inner peas) and transfer to a large bowl. On a mandolin or using a chef's knife, thinly slice the radishes and cabbage and transfer to the bowl with the peas.
In a small bowl, whisk together the remaining ingredients until well combined. Pour dressing over salad and toss to combine. Refrigerate until chilled, about 30 minutes. Taste and adjust seasoning with salt and pepper.
(Ref. Sur La Table's "Creamy Buttermilk Snap Pea Salad with Lemon and Herbs" recipe, "Memorial Day Cooking" class.)